|Freshly ground pepper||To Taste|
|Pepper||To Taste, milled|
|Wine vinegar||1⁄4 Pint (1 1/2 Deciliter)|
|Water||1⁄4 Pint (1 1/2 Deciliter)|
|Onion||1 Small, peeled|
|Brown sugar||1 Teaspoon|
1. Scale and wash the herrings well.
2. Cut off the heads and tails, and slit each fish open down the belly using a sharp large knife.
3. Remove the offals from the fish cavities and clean thoroughly.
4. Peel the onion and chop half of it.
5. Preheat the oven to 375Â°F (190Â°C or Gas No. 5)
6. Open out the herring on to a working surface.
7. Gently pull the backbone away from the flesh after pressing and loosening it.
8. Rub salt and pepper into the fish.
9. Sprinkle the chopped onion over flesh side of each herring fillet.
10. Roll each herring from head to tail.
11. Arrange the rolls in a baking dish large enough to fit the fish snuggly.
12. In a saucepan, combine vinegar, water, parsley stalks, bay leaf, peppercorns, peeled onion, salt and sugar.
13. Bring to the boil and simmer for 3 minutes.
14. Strain the liquid over the herrings.
15. Cover the dish with a buttered paper or foil and seal well.
16. Place in the centre of the preheated oven.
17. Poach the fish rolls for 30 minutes.
18. Remove from the oven, and let stand in the poaching liquor until cool.
19. Lift the herrings from the liquor and serve.
20. Marinated herrings make an ideal summer meal with potato salad
21. They can also be served as a meal starter, garnished with a lemon slice and served with brown bread and butter